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Item: Yè Shanghai
Rating: 3
Author: Bobhammer10

Yè Shanghai

3.5

99 Reviews

Taste

Decor

Service

Hygiene

Value

10923

Admiralty

$201-400

Shanghai Stir-Fry Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Yè Shanghai

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

Bobhammer10

Level2

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Revisiting the restaurant after its short disappearance while it had a complete makeover. “If something works, why change it?” This thought kept lingering in my mind during the whole dinner. Let’s talk about the elephant in the room, what has changed after the remodelling? The compartmentalization done by a few stairs to create a two-tier dining hall is gone and come replaced by a flat and dull dining room. I cannot tell much else has changed with my human eyes.

Food…I believe that’s what most people here on Openrice are focused on, I used to think Ye Shanghai had the most delicate and well-thought-out Shanghainese cuisine there is in Hong Kong. But now, all dishes are so ordinary with even a hint of non-traditional flavours. When we confronted with the staff with the unfamiliar taste, they had to admit that chef was indeed not a Shanghainese him/herself.

When we left, I glanced through the dining hall, all tables all share a common trait with at least one non-Asian among them. By then, I know that this restaurant is not anymore targeting us the born and raised Shanghainese or locals here in Hong Kong. Well, as long as they find their target audiences, why would they need to care about the people who truly value great food.